# Fourth Session of Baking Contest and is Love to Eat Festival# Simulation Hamburger Macarons
1.
Mix almond flour and powdered sugar and sieve (the mixture is tpt). Do not sift the almond flour separately, as it will produce oil. Using macaron special almond flour will increase the success rate. Pour the egg white into the pit dug in the middle of the tpt, cover the surface, and set aside. Add water to the granulated sugar, pour it into a small-mouthed enamel cup, heat it to 118 degrees away from the fire, and don't stir it midway. The non-sticky cup wall can prevent the sugar water from reversing sand. The electric ceramic stove is more uniform than the induction cooker. Do not open the range hood during operation, which will cause the surface air to flow too fast, and the temperature will be inconsistent. While heating the sugar water, mix the egg white with egg white powder and fine sugar to beat. If there is no protein powder, you can cover the egg white with plastic wrap, put it in the refrigerator overnight, and use it after turning into aging protein. But it is more convenient to use protein powder. Use a whisk to beat to a hard foaming state. At this time, the sugar water that has reached the temperature is poured into the beaten egg whites in five or six times. Do not pour on the beater head each time. After each time it is blended at high speed, pour it into the next time until it is all added. And hit a paint-like luster (merin cream).
2.
Mix the tpt with the egg white buried in the center. Add 1/3 meringue, press and mix until fully incorporated. Pour the remaining meringue in two more portions, and mix well by cutting and mixing. Pay attention to techniques and avoid defoaming. Put it into a large piping bag with a medium round mouth piping mouth, and extrude the shape on the mold. I use the non-stick cookie macaron mold from Learn Cook. Put it in the middle and lower part of the oven, circulate the hot air at 30 degrees, and dry the skin for about 10 minutes until the surface is not sticky. Directly in the middle and lower levels of the oven, heat up to 155 degrees, lower the heat to 165 degrees, and bake for about 12-15 minutes. The specific time and temperature should be increased or decreased according to the actual temperature of the oven and the size of the squeeze.
3.
Take it out to cool, brush a little egg yolk on the surface, sprinkle a little sesame seeds, and let it in for 1 minute. Cut the cheese slices into appropriate sizes, squeeze the chocolate sauce out of a hollow circle on a slice, and fill the inner core with whipped cream or jam, or other cream fillings (according to personal preference). Then use toned whipped cream to imitate vegetable leaves, decorate the edges, and cover with a lid.
Tips:
You can also use a little red jam to pretend to be ketchup, which is more effective.
